Dice the tomatoes and chop the onion, placing both into a saucepan with the meat, chopped celery, cilantro, chopped garlic, chickpeas and lentils, and add the ginger and 2 crushed JUMBO Lamb cubes. Add 2 litres of water and leave to cook on a slow heat for around 2 hours.

Before it is cooked, add the rice, one teaspoon of cinnamon and the lemon juice. Cook for 10 more minutes and stir in the flour in water and the eggs, stirring constantly until the soup thickens. Add spices (if necessary) and serve with chopped parsley.